1 pound boneless, skinless chicken breast, sliced thin
2 cups broccoli florets
2 tablespoons vegetable oil
3 cloves garlic, minced
1/4 cup soy sauce
3 tablespoons brown sugar
1 tablespoon cornstarch
1/4 cup water
1 teaspoon grated fresh ginger
Salt and pepper to taste
1 tablespoon sesame seeds (optional)
2 green onions, sliced (optional)
Directions
1. In a small bowl, mix together the soy sauce, brown sugar, cornstarch, and water until smooth. Set aside.
2. Heat the vegetable oil in a large skillet or wok over medium-high heat.
3. Add the sliced chicken to the skillet, season with salt and pepper, and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
4. In the same skillet, add the garlic and ginger, and sauté for about 30 seconds until fragrant.
5. Add the broccoli florets to the skillet and stir-fry for about 3-4 minutes until they are bright green and tender-crisp.
6. Return the chicken to the skillet and pour the soy sauce mixture over the chicken and broccoli. Stir well to combine and cook for another 2-3 minutes until the sauce thickens.
7. Sprinkle with sesame seeds and sliced green onions, if using, before serving.
Variations & Tips
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For a spicier version, add a pinch of red pepper flakes or a dash of hot sauce to the sauce mixture. You can also substitute the chicken with beef or tofu for a different protein option. If you prefer a more colorful dish, add sliced bell peppers or carrots along with the broccoli. For a gluten-free version, use tamari instead of soy sauce.
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